Yes, there’s a good reason I specify natural peanut butter in the ingredients. Yes, the peanut butter is totally optional if you just want to make a classic vanilla fudge ripple ice cream recipe. Cover the pan with two layers of plastic wrap (or a lid if the pan has one), and freeze for at least 8-10 hours, or overnight, until firm enough to scoop.īe sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking! Frequently Asked Questions Can I make this recipe without the peanut butter?.Take a knife and gently swirl everything together, taking care not to mix it too much, but to leave visible swirls throughout.Repeat with the rest of the ice cream, peanut butter and ganache. Drizzle with half the peanut butter and half the cooled ganache. Spread half the ice cream base into a pan (a standard sized loaf pan works well).Add the sweetened condensed milk, sour cream, vanilla and salt, and whip until smooth.In a bowl, use an electric mixer to whip the rest of the cold heavy whipping cream until soft fluffy peaks form that hold their shape. While the ganache is cooling, get the rest of the ingredients ready and make the ice cream base.Set aside to cool at room temperature for 15 minutes. Remove from the heat, and stir the chopped chocolate into the hot cream until the chocolate is melted and the mixture smooths out into a ganache.Heat the 3 ounces of cream over medium heat until hot, and just beginning to simmer around the edges. Pour 3 ounces (about 1/3 cup) of the heavy whipping cream into a small saucepan, and refrigerate the rest of the cream until needed.First, make a chocolate ganache, which will be the “fudge” in this fudge ripple ice cream.For the best results, use a drippy, all-natural creamy peanut butter like Adams 100% Natural. Balances the sweetness and enhances the flavor of the peanut butter. Balances the sweetness of the sweetened condensed milk. The sweetened condensed milk sweetens no churn ice cream, and gives it a smooth, creamy texture. Choose a good-quality semi sweet or dark chocolate, around 50-55% cacao. Adds fat and richness, and a smooth creamy texture. See the recipe card at the end of the post for the full ingredients list and instructions. And I just love the addition of the creamy peanut butter in this fudge ripple ice cream. When you make your own ice cream, you can make any flavor you like. If you want to leave out the peanut butter completely, or substitute it with another type of nut butter, go for it! The ice cream will be fantastic either way.īetter than Store Bought. You only need 7 standard ingredients and a few minutes of your time to make a batch of this fudge ripple ice cream.Ĭustomizable. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. You might also love these no churn ice cream recipes for mint chocolate chip, coffee chocolate chip, and strawberry ice cream. This is a simple ice cream recipe that’s big on flavor! And the best part is you don’t need an ice cream maker to make your own homemade ice cream. An easy, no churn recipe for the most delicious vanilla fudge ripple ice cream, with swirls of creamy peanut butter and rich dark chocolate ganache.
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